1 lb. macaroni
1 can (16 oz.) fruit cocktail
1 can (20 oz.) crushed pineapple
1 can (11 oz.) mandarin oranges
1 jar (10 oz.) salad cherries, cut in half
1 c. sm. marshmallows
1 carton (16 oz.) whipped topping
1 c. coconut (opt.)

Drain juice from all 4 cans fruit. Add 1 cup sugar, 2 eggs, 2 tablespoons cornstarch and 3 teaspoons of vinegar. Cook in saucepan until thickened. Set aside to cool. Cook macaroni until tender. Drain, rinse in cold water. Add macaroni to fruit and mix well. Add marshmallows, whipped topping and coconut. Mix again. Keep in refrigerator.